Description
Marry Me Halloumi
Inspired by the romantic allure of “Marry Me Chicken,” this vegetarian twist swaps chicken for halloumi, creating a creamy, flavorful dish that’s bound to impress. Originating as a rich comfort food, this one-pan wonder simplifies cooking and minimizes cleanup, perfect for a cozy date night or family dinner. With a luscious garlic and tomato sauce, a hint of herbs, and melty parmesan, it’s a meal as irresistible as its name suggests!
225g reduced-fat halloumi, sliced
Salt and pepper to taste
1 onion, finely diced
1 garlic clove, minced
150g cherry tomatoes, halved
240ml vegetable stock
120ml reduced-fat single cream
½ tsp dried oregano
½ tsp dried thyme
1 tsp smoked paprika
2 tbsp grated parmesan
Handful of fresh spinach
Directions:
1. Season halloumi with salt and pepper. Fry until golden; set aside.
2. Sauté onion and garlic in the same pan. Add cherry tomatoes; cook until juicy.
3. Pour in stock; simmer briefly. Add cream, herbs, paprika, and parmesan; mix well.
4. Stir in spinach to wilt. Add halloumi; simmer for 2 minutes.
Prep Time: 20 mins
Kcal: 459
Step-by-Step Guide
1. Prepare the Halloumi: Slice 225g of reduced-fat halloumi into 1/2-inch thick pieces. Pat them dry with a paper towel to ensure a good sear. Season lightly with salt and pepper. Heat a tablespoon of oil in a large non-stick skillet over medium-high heat. Fry the halloumi slices for 2-3 minutes per side until deeply golden brown. Remove and set aside on a plate.
2. Build the Sauce Base: In the same pan, add a little more oil if needed. Add one finely diced onion and cook for 5 minutes until soft. Add one minced garlic clove and cook for another minute until fragrant. Add 150g of halved cherry tomatoes and cook for 3-4 minutes, letting them soften and release their juices.
3. Create the Creamy Sauce: Pour in 240ml of vegetable stock and let it simmer for 2 minutes to reduce slightly. Reduce the heat to low. Stir in 120ml of reduced-fat single cream, 1/2 tsp each of dried oregano and thyme, 1 tsp smoked paprika, and 2 tbsp of grated parmesan. Mix until the sauce is smooth and combined.
4. Finish the Dish: Add a large handful of fresh spinach to the sauce, stirring until just wilted. Gently return the seared halloumi slices to the pan, nestling them into the sauce. Let everything simmer together on low heat for 2 final minutes to allow the flavors to meld.
Serving Suggestions
This rich and creamy dish pairs beautifully with simple sides that can soak up the delicious sauce. Serve it over a bed of fluffy couscous, creamy mashed potatoes, or al dente pasta like tagliatelle. For a lighter option, crusty bread or a simple green salad with a lemon vinaigrette makes an excellent accompaniment.
How-to Summary
To make Marry Me Halloumi, first pan-fry seasoned halloumi slices until golden. In the same pan, sauté onion, garlic, and cherry tomatoes. Create a creamy sauce with vegetable stock, cream, herbs, paprika, and parmesan. Wilt spinach in the sauce, then return the halloumi to the pan to warm through. Serve immediately.
Frequently Asked Questions
Can I use regular halloumi instead of reduced-fat? Yes, absolutely. Regular halloumi will work perfectly and may have a slightly richer flavor and creamier texture when melted.
How can I make this dish vegan? Use a vegan halloumi alternative and substitute the single cream with a plant-based cream (like oat or soy). Replace the parmesan with nutritional yeast or a vegan hard cheese.
My sauce seems too thin. How can I thicken it? Let the sauce simmer for a few extra minutes to reduce. You can also create a quick slurry by mixing 1 teaspoon of cornflour with 1 tablespoon of cold water and stirring it into the simmering sauce.
Can I prepare this ahead of time? You can prep the components ahead, but for best results, assemble and cook just before serving. Pre-cooked halloumi can become rubbery upon reheating.
What can I use instead of spinach? Kale, Swiss chard, or even tenderstem broccoli are great alternatives. Just adjust the cooking time slightly to ensure they are cooked to your liking.
Common Mistakes to Avoid
Avoid overcrowding the pan when frying the halloumi, as this will steam the slices instead of creating a proper sear. Do not let the garlic burn when sautéing, as it will turn bitter. Be careful not to boil the sauce vigorously after adding the cream, as it may split—keep the heat at a gentle simmer. Finally, do not over-salt the dish early on, as halloumi and parmesan are already quite salty.
Conclusion
This Marry Me Halloumi recipe is a guaranteed showstopper, offering all the decadent, creamy comfort of its chicken-inspired namesake in a delightful vegetarian format. It’s surprisingly simple to make, uses one pan for easy cleanup, and delivers a restaurant-quality meal perfect for any special occasion. With its rich tomato and herb sauce enveloping perfectly seared halloumi, this dish is truly worthy of a proposal.